Think of these little chickpea fritters as entry-level falafel. Though they're inspired by the Middle Eastern favorite, they're more mildly spiced, which makes them a nice choice for kids and those with sensitive palates. Plus, since they're made with canned chickpeas and aren't deep fried, they're quicker to make, and they won't turn you into a short-order cook.

Prefer more spice? Bump up the quantities of cumin and coriander, and add a dash or two of hot sauce, if you'd like.

Make it a Meal: Take inspiration from falafel sandwiches, and tuck the fritters into a storebought or homemade pita or wrap, along with Israeli salad, a drizzle of sesame tahini, and a little feta sprinkled with za'atar. Or serve them warm from the oven as a snack or cocktail accompaniment, with cool tzatziki yogurt sauce for dipping.

How to Make It

1. Preheat the oven to 400° F. Line a rimmed baking sheet with parchment paper and set aside.

2. Place the chickpeas, onion, scallions (if using), garlic, cumin, and coriander in the work bowl of a food processor. Pulse a few times until the chickpeas are coarsely chopped. Add 3 tablespoons of flour and baking soda, and pulse a few times more to combine (take care not to overprocess the mixture -- it should have a bit of texture).

Transfer the mixture to a bowl, and stir a couple of times to ensure that the ingredients are evenly mixed. If the mixture is too wet to form into patties, sprinkle with an additional tablespoon of flour, and mix well. (If it is too dry, add a little olive oil.)

3. Lightly grease the baking pan with olive oil. With clean, oiled hands, shape walnut-sized pieces of the chickpea mixture into balls, then flatten slightly. Place the chickpea patties on the prepared pan and drizzle with more olive oil. Bake in the preheated oven for 15 minutes, carefully turn over, and bake for about 10 minutes more, or until the fritters are firm and golden on both sides. Enjoy!

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